Name: Vegetable Couscous, Goat Cheese, and Beets
Yield: Makes 4 servings
Ingredients: 1 teaspoon chopped fresh dill; 1 teaspoon finely chopped fresh chives; 1/8 teaspoon black pepper; 1 (4-oz) piece soft mild goat cheese from a log; 2/3 cup water; 1/2 teaspoon salt; 4 tablespoons olive oil; 1/2 cup couscous (3 oz); 1/4 cup diced (1/4 inch) red onion; 1/2 cup diced (1/4 inch) zucchini; 1/2 cup diced (1/4 inch) red bell pepper; 1/4 cup fresh corn kernels; 1 small beet (about 2 inches in diameter), trimmed; 1 tablespoon Sherry vinegar; 4 thin prosciutto slices (optional); Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a 4-oz ramekin; Accompaniment: grissini (long thin breadsticks) or flatbread

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Vegetable Couscous, Goat Cheese, and BeetsSang An

Active time: 30 min Start to finish: 30 min

Cooks' note:

Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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